HOW TO MAKE GHEE | HOMEMADE GHEE RECIPE
This nutty flavored and high smoke point fat has been used for thousands of years, with deep roots in Ayurvedic practices. Making ghee at home is simple, easy and cost effective and will render much better flavor than commercially available varieties. Follow along with me as I show you how to make homemade ghee recipe in the traditional Indian way!
Provided by Dassana Amit
Categories Condiment
Time 25m
Number Of Ingredients 1
Steps:
- Take a large, heavy-bottomed pot or pan. Chop butter roughly and place in the pan covering the entire surface of pan evenly.
- Place pan on stovetop and heat on medium-low to medium heat. The butter will begin to melt.
- Stir in intervals when butter begins to melt to assist the larger pieces. When all the butter has melted, reduce heat to the lowest setting and simmer gently.
- About a minute or so after all the butter is melted, you will hear sounds from the bottom of the pan and see milk solids appearing on the surface.
- The entire surface will be covered with milk solids. Continue to simmer.
- You will see the color change gradually to a from a buttery, pale yellow to light golden with the butter bubbling and shimmering. Continue to stir occasionally.
- After some time, the milk solids will begin to settle at the bottom and the surface will start to look clearer.
- Continue to simmer for a couple of minutes after all the milk solids have settled.
- When you see medium to large sized bubbles forming on the top and the entire mixture is bubbling, you are almost done! Continue to simmer for a 1 to 2 minutes more.
- Remove from heat and place the pan on the countertop. You will see a layer of fine tiny bubbles on the top. Don't worry - these bubbles go away as the ghee gradually cools.
- The milk solids will begin to caramelize and turn golden from the residual heat, and you will see the color of ghee become darker.
- Wait until all the simmering stops and you see the browned bits of milk solids at the bottom.
- While the ghee is still hot, pour it through the strainer or cheese cloth placed on top of a glass jar.
- If your pan isn't very heavy, simply lift it and pour the ghee. I used a heavy ceramic coated cast iron pan, so using a ladle made this process easier.
- Use ghee as required. I recommend pulling out enough ghee for a week or so worth of cooking and keeping it in a small container in the kitchen.
- Store the rest in a cool, dark spot in the pantry for best storage. If stored well, ghee can last up to one year at room temperature.
Nutrition Facts : Calories 43 kcal, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 1 mg, ServingSize 1 serving
HOW TO MAKE GHEE (GHEE RECIPE)
Ghee is a type of clarified butter that dates back to thousands of years. Well known as a pure cooking fat with high smoke point, it is nothing but a clear golden liquid that is traditional in Indian cuisine & is associated to Vedic cooking and Ayurvedic practices
Provided by Swasthi
Categories Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
- Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
- Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
- Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
- Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
- Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
- When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
- Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
- Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
- Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
- After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
- Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
- Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
- Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.
Nutrition Facts : Calories 44 kcal, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 1 mg, ServingSize 1 serving
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
Steps:
- Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
- Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
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- Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.
- Continue cooking the ghee on low for another 20-25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
- When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.
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